Vegetable bhaji salad

Onion Bhaji Salad

Serves 4

  • 75 g chickpea flour

  • 75 g plain flour

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • ½ teaspoon paprika or chilli powder

  • ½ level teaspoon salt

  • 1 small cucumber

  • 50 ml fat-free natural yoghurt

  • 1 small bunch fresh coriander, leaves chopped

  • 2 lemons, 1 cut into wedges

  • olive oil

  • salt

  • freshly ground black pepper

  • 1 leek

  • 2 carrots

  • 3 spring onions, trimmed

  • 2 red onions

  • 2 fresh red chillies, deseeded and finely chopped

  • 2.5 cm piece fresh ginger, peeled and finely chopped

  • 150 ml vegetable oil

  • mustard seeds

  • 100 g rocket, washed and spun dry

Put the flours and ground spices in a bowl and slowly pour in 250ml water. Stir with a wooden spoon or a whisk to make a bright yellow batter. Add the salt, then put to one side.



Cut the cucumber into long ribbons with a speed peeler and keep to one side. To make the dressing, mix the yoghurt with the coriander and the juice of 1 of the lemons. Add a splash of olive oil, season, and put to one side.



Cut the leek, carrots, spring onions and red onions into thin strips - try to get them the size of long matchsticks. Mix with the chillies and the ginger.



Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter. Add a pinch of mustard seeds and scoop out a tablespoon of the coated vegetables. Press flat with the back of a fork and carefully drop into the hot oil. Repeat with the remaining vegetables - you may have to fry the bhajis in batches. Move them around a little in the hot oil (with a pair of tongs) to make sure they aren't sticking together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Place some rocket and cucumber ribbons on individual plates, drizzle with the yoghurt dressing and top with 2 or 3 bhajis. Serve with the lemon wedges.

Nutritional Information

Vegetable bhaji salad

With cool yoghurt dressing

0 foodies cooked this
My twist on the curry house classic – a deconstructed onion bhaji with a fresh, crunchy salad
Serves 4
25m
Super easy
Method

This is a twist on the onion bhaji you get at your local curry house – great with the yoghurt dressing!

Put the flours and ground spices in a bowl and slowly pour in 250ml water. Stir with a wooden spoon or a whisk to make a bright yellow batter. Add the salt, then put to one side.

Cut the cucumber into long ribbons with a speed peeler and keep to one side. To make the dressing, mix the yoghurt with the coriander and the juice of 1 of the lemons. Add a splash of olive oil, season, and put to one side.

Cut the leek, carrots, spring onions and red onions into thin strips - try to get them the size of long matchsticks. Mix with the chillies and the ginger.

Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter. Add a pinch of mustard seeds and scoop out a tablespoon of the coated vegetables. Press flat with the back of a fork and carefully drop into the hot oil. Repeat with the remaining vegetables - you may have to fry the bhajis in batches. Move them around a little in the hot oil (with a pair of tongs) to make sure they aren't sticking together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Place some rocket and cucumber ribbons on individual plates, drizzle with the yoghurt dressing and top with 2 or 3 bhajis. Serve with the lemon wedges.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 553 28%
  • Carbs 5.8g 3%
  • Sugar 4.2g 5%
  • Fat 38.1g 54%
  • Saturates 9.2g 46%
  • Protein 44.6g 99%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus